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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 1/2 cups sliced mushrooms |
3/4 cup dry white wine or low-sodium chicken broth |
2 tablespoons chopped fresh parsley |
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
1 tablespoon cornstarch |
2 teaspoons water |
4 cups cooked fettuccine |
fresh tarragon sprigs (optional) |
Directions:
1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil over high heat. Arrange chicken in a single layer in pan; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove chicken from wine mixture; set aside, and keep warm.
2. Combine cornstarch and water; add to pan. Bring to a boil; boil, stirring constantly, 1 minute. Return chicken to pan, coating chicken with mushroom mixture. To serve, place chicken over fettuccine and top with sauce. Garnish with fresh tarragon, if desired.
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